Best 2 Emerile Worcestershire Sauce Recipes

**Emeril's Worcestershire Sauce: A Culinary Symphony of Flavors**

In the realm of culinary artistry, where flavors dance and harmonize, Emeril's Worcestershire sauce stands as a masterpiece, a symphony of tastes that elevates any dish to new heights of deliciousness. This legendary condiment, crafted with meticulous care and a blend of premium ingredients, is a testament to Emeril Lagasse's unwavering passion for creating unforgettable culinary experiences. Its versatility knows no bounds, as it seamlessly complements a wide array of dishes, from hearty steaks and succulent seafood to tangy salads and savory soups. So, prepare your palate for a journey of exquisite flavors as we delve into the secrets behind this remarkable sauce and explore the tantalizing recipes that showcase its transformative power.

Let's cook with our recipes!

HOMEMADE VEGAN WORCESTERSHIRE SAUCE

Homemade Vegan Worcestershire Sauce image

This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

2 cups apple-cider vinegar
1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Steps:

Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

EMERIL'S WORCESTERSHIRE SAUCE

Emeril's Worcestershire Sauce image

Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes generous 3 pints

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars, if processing

Steps:

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your Worcestershire sauce. Use fresh vegetables, herbs, and spices, and choose a good quality soy sauce and vinegar.
Let the sauce age: Aging the sauce allows the flavors to mellow and develop. The longer you age the sauce, the more complex the flavor will be. You can age the sauce for as little as a week or for up to a year.
Experiment with different flavors: There are many variations on the classic Worcestershire sauce recipe. You can add different spices, herbs, or fruits to create a unique flavor profile. For example, you could add chili peppers for a spicy sauce or tamarind for a sweet and sour sauce.

Conclusion:

Worcestershire sauce is a versatile condiment that can be used in a variety of dishes. It is a great addition to marinades, sauces, and dressings. It can also be used as a seasoning for meat, poultry, and fish. With its complex flavor profile, Worcestershire sauce is sure to add a delicious touch to your next meal.